1/2 cup ricotta
1 tblsp flaked Atlantic Wakame
salt and pepper
1 tblsp olive oil
6 slices Burren Smoked Irish Organic Salmon
This month we want to feature a recipe developed by Sally McKenna (formerly Bridgestone Guides, now www.guides.ie). She recently published a fantastic recipe book that revolves around the use of seaweed in recipes. The recipes are very easy to cook, and the book gives a good overview over the different uses and properties of this extremely healthy "marine vegetable".She writes, "We used local Toonsbridge West Cork buffalo ricotta and Burren smoked salmon from County Clare."
Beat together the ricotta, wakame, salt, pepper and olive oil.
Wrap the mixture into slices of Burren Smoked Organic Irish Salmon and serve as a canapé or party snack.